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Friday, October 24, 2014

Brussels Sprouts and Bacon

I love cooking Brussels Sprouts this way,, they are my Husbands favorite.

Normally I buy a package of Fresh Brussels Sprouts in the produce department.The day before I made this video I was asking my Husband how do Brussels Sprouts grow and he told me on a stalk.

I went to Trader Joe's the next day and was so excited to see my first Brussels Sprout Stalk. Of course I had to buy it and was looking forward to surprising my Husband with his favorite Brussels Sprout dish.

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Preparing the Brussel Sprouts:

If you happen to find the Brussel Sprouts on the stalk. Simply snap them of the stem with your fingers.

If you find them fresh in a container or on the stalk, remove the out side tough leaves. Also remove any that are discolored. Cut a bit of the stalk off the bottom of each Brussel Sprout. I did not rinse them as they were clean. I have read that some people do rinse them and towel dry them and other said you don't have to rinse them. Personal preference.

In a non-stick Skillet cook:4-5 Piece of Bacon until crispyDrain on a paper towel.When cooled crumble the bacon.

Save about 2-3 TBL. Bacon in the Skillet (I cooked a few extra piece for a snack who can resist..LOL)If you have extra Bacon fat pour into a cup and save for later.

Carefully pour the Brussel Sprouts into the bacon fat.. you do not want to pour them fast otherwise you may get slashed with Bacon Fat. Cook on Medium High.

Sprinkle on Freshly Ground Black Pepper. I do not add salt because the Bacon has enough salt.

Cook the Brussel Sprouts tossing around for 10 minutes.To help them get tender cover the pan and cook for 10 more minutes.Checking after 5 minutes and giving them a toss. If the pan is dry of bacon fat add a little bit more.If you do not have any more bacon fat add 1-2 TBL water.. do not add to much water.. just enough to keep them from sticking. You want to keep the Bacon flavor.After 10 minutes remove the cover and cook until done. If needed add a bit of the reserved Bacon Fat. Mine took an extra 5 minutes. Take a sharp knife and insert into the center.. they should be tender,,, but not mushy.